Dilmah Seven Star TeaDilmah Seven Star Tea

Schott lander’s Wagyu tartare and Green Tea with Jasmine Flowers crisp

Food : Appetisers

Schott lander’s Wagyu tartare and Green Tea with Jasmine Flowers crisp

Ingredients

  • 250g diced wagyu meat (neck)
  • Small Spanish onion
  • 1 tsp capers
  • 1 garlic clove
  • 1 anchovy
  • Olive oil
  • Chopped parsley
  • 5 quail eggs
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
Crisp
  • 10g Dilmah t-Series Green Tea with Jasmine Flowers
  • 1.7kg baker’s flour
  • 10g salt
  • Pinch of sugar
  • 40g yeast
  • 1/2 litre brewed Dilmah t-Series Green Tea with Jasmine Flowers tea, cooled
  • 1/2 litre water, room temperature
  • 50ml olive oil
 

Method

  • Mix all ingredients together. Serve 250g diced wagyu meat (neck) with quail egg yolk on top.
 
Crisp
  • Brew Dilmah t-Series Green Tea with Jasmine Flowers and leave aside till cooled down.
  • Mix all ingredients in dough mixer and mix for 25 minutes.
  • Put into tin loafs and let improve for 45 minutes in warm area (cover with wet cloth to maintain moisture). 
  • Bake at 180°C for 12 minutes.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Green Tea with Jasmine Flowers